Southeast Asian Spicy, Tangy & Sweet Rojak Salad
- 1 (12- or 14-ounce) block extra firm tofu
- Vegetable oil for frying
- 2 tablespoons tamarind pulp
- 2 tablespoons apple cider vinegar
- 2 teaspoons palm sugar or brown sugar
- 1/2 teaspoon sambal oelek (or more, to taste)
- 1/4 teaspoon kosher salt
- 1 cucumber, peeled and cut into chunks or slices
- 1 Granny Smith apple, cut into chunks or slices
- 1 cup jicama chunks or slices
- 1 cup pineapple chunks or slices
- 1/2 cup unsalted or lightly salted peanuts, crushed
- Produce
- Cucumber (1)
- Granny smith apple (1)
- Peanuts, unsalted or lightly salted (1/2 cup)
- Tamarind pulp (2 tablespoons)
- Condiments
- Apple cider vinegar (2 tablespoons)
- Cooking & Baking
- Kosher salt (1/4 teaspoon)
- Palm sugar or brown sugar (2 teaspoons)
- Vegetable oil (1)
- Refrigerated
- Tofu, extra firm (1 (12- or 14-ounce) block)
- Other
- 1 cup jicama chunks or slices
- 1 cup pineapple chunks or slices
- 1/2 teaspoon sambal oelek (or more, to taste)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published June 22, 2012 (7 months ago).
51 people saved this recipe.
